Quantitative Analysis of Pork Adulteration in Beef by Double Antibody Sandwich Enzyme-Linked Immunosorbent Assay Combined With Mathematical Models

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Quality Pub Date : 2025-03-14 DOI:10.1155/jfq/6363488
Jing Zhang, Yujing Li, Jingjing Liu, Yan Zhang, Yan Zhang, Hejie Li, Chunsheng Li
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Abstract

Adulterating pork into other meat is a global concern, and efficient methods for identifying meat species are of prime importance in quality assurance and regulation. Enzyme-linked immunosorbent assay (ELISA) is one of the most widely used methodologies for porcine speciation. Thermostable proteins were used as suitable marker proteins for species identification in heat-processed or commercial meat products. However, the continuous pursuit of higher sensitivity narrowed the analytical range of quantitation (ROQ) resulting in reduced resolution. In our study, murine monoclonal antibodies (sTn-4C10 and sTn-4B1-HRP) which are specific to skeletal muscle troponin were used as capture antibodies and detection antibodies in a double antibody sandwich ELISA (DAS–ELISA) to measure the percentage of pork in beef. When the optimal loading concentrations of sTn-4C10, sTn-4B1-HRP, and adulterated samples were set as 2, 0.2, and 20 μg/mL, respectively, this DAS–ELISA assay combined with the optimal mathematical model had an analytical ROQ of 5.79%–91.33% (w/w) in the absence of beef. The recovery rates ranged from 96% to 100%, and the coefficient of variation was below 4.5% within the ROQ. This work has widened the analytical ROQ and improved the detection resolution.

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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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